Amaranth works best as an ingredient, not a stand-alone grain, because even when fully cooked it retains a super-firm texture. And that’s what makes these simple griddlecakes special. Serve with Beans and Greens (page 444), or as part of any grilled vegetable meal with your favorite yogurt sauce (page 673).
Since you’re starting with cooked amaranth, you can substitute most any cooked grains, though they won’t be quite as crunchy as amaranth; I would recommend bulgur, regular or whole wheat couscous, cracked wheat, kasha, millet, quinoa, wheat berries, or wild rice.
Ingredients
- 1 egg
- 1 cup cooked amaranth (page 400)
- Salt and pepper
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- Milk, half-and-half, or cream as needed (no more than ¼ cup)
- 1 tablespoon chopped fresh thyme
- 2 –3 tablespoons good-quality vegetable oil or butter
How to Make It
- Heat a heavy skillet or griddle to about 375°F.
- Whisk the egg in a medium bowl until well beaten. Whisk in the amaranth and sprinkle with salt and pepper. Whisk in the flour and baking powder.
- Add enough milk to make a smooth, medium-thick batter. Whisk in the thyme. When a drop of water skips across the skillet before evaporating, it’s ready.
- Brush a little oil or butter on the pan and let it bubble. Using a large spoon, scoop up a bit of the batter and drop it in the pan. It should spread about 3 inches. Cook as many griddlecakes as will fit comfortably without running together, turning them after a couple of minutes, when they are brown. Total cooking time for each batch will run between 5 and 8 minutes. Add a little more oil to the pan in between batches as needed. Serve immediately, ideally straight from the pan.
- CURRIED AMARANTH GRIDDLECAKES When you whisk the egg, add ¼ cup thinly sliced scallions; when you add the amaranth, add 1 tablespoon curry powder. Omit the thyme. Serve the griddlecakes with Raita or Sweet Yogurt Sauce (page 674) or Cilantro-Mint Chutney (page 668).
